Risi E Bisi
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 30 g butter
- 1 onion (s), finely chopped
- 2 clove (s) garlic, finely chopped
- 2 slices bacon or Italian prosciutto, finely chopped
- 500 g peas, frozen
- 125 ml white wine
- 440 g rice, (risotto rice)
- 1 liter beef broth
- 2 teaspoons dried mint
- parsley
- 35 g parmesan, freshly rated
Print Recipe
Pin Recipe Instructions
- Melt the butter in a large saucepan, add the onion, garlic and ham. Add the peas and wine, bring to the boil and let the wine boil down. Add the rice and stir for about 1 minute until it is well coated.
- Pour a ladle (125 ml) of hot broth over medium heat and stir until the rice has completely absorbed it. Gradually pour in more broth by ladle and simmer for 20-25 minutes, stirring constantly, until the rice is soft and creamy. Add the mint in the last 5 minutes. Stir the parsley and parmesan into the ready-to-serve risotto.
- You can also replace the wine with additional broth.
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